Empathy is a key component to being human—we see someone else experiencing something and our empathy mirror neurons kick in and, as far as the brain is concerned, we're experiencing the same thing, too. And it's even more amplified if the situation is recreated for us, like say, being an orangutan? Singapore chef Andre Chiang wants to make you feel like one of the endangered gentle creatures by eating their dinner so that you'll understand the serious plight they face.

Empathy is a key component to being human—we see someone else experiencing something and our empathy mirror neurons kick in and, as far as the brain is concerned, we’re experiencing the same thing, too. And it’s even more amplified if the situation is recreated for us, like say, being an orangutan? Singapore chef Andre Chiang wants to make you feel like one of the endangered gentle creatures by eating their dinner so that you’ll understand the serious plight they face.

Restaurant Andre is one of San Pellegrino’s top 100 restaurants in the world and the brainchild of 35-year old Taiwan-born, French-trained chef Andre Chiang with a serious passion for preserving the world’s dwindling rainforest, especially in Borneo, where deforestation (mainly for palm oil) is devastating orangutan populations. In an article published in the Wall Street Journal, Chiang said, “People catch the intention of what you’re trying to do, and they understand. I think it will come slowly. We have to plant the first seed and see how it grows.”

To combat this issue, Chiang is adding the “Orangutan Salad” to his menu, which he hopes will inspire his restaurant patrons to learn more about the issue. And the salad’s not just named after the animal; it actually contains foods they naturally eat including wild ferns, durian flowers, wild figs, tree berries, mushrooms and orchid leaves. He’ll be sourcing the ingredients through his sustainable produce project, the Rainforest Kitchen, where he’ll work directly with villagers in threatened areas of Borneo to inspire sustainable harvesting methods rather than the destruction of this valuable resource.

In an age when more people understand the benefits of cultivating a healthy lifestyle, the inevitable meatosaurus pushback to organic foods and vegetarian cooking can get ugly. Never has it been as unsightly as the recently opened Heart Attack Grill in Las Vegas. After failing with previous attempts in Phoenix and Dallas, owner Jon Basso moved his hospital-themed, diner-style restaurant to the one city that simply cannot comprehend what the term 'overindulgence' means.

In an age when more people understand the benefits of cultivating a healthy lifestyle, the inevitable meatosaurus pushback to organic foods and vegetarian cooking can get ugly. Never has it been as unsightly as the recently opened Heart Attack Grill in Las Vegas. After failing with previous attempts in Phoenix and Dallas, owner Jon Basso moved his hospital-themed, diner-style restaurant to the one city that simply cannot comprehend what the term ‘overindulgence’ means.

Using controversy instead of money as his marketing technique, Basso’s business sense is sharp—empathy and compassion, not so much. With menu items such as the “Quadruple Bypass Burger,” which features four stacked half-pound burgers totaling nearly 8,000 calories, and “Flatliner Fries,” cooked in pure lard, Basso comes from a long line of businessmen who use the excuse of “just having fun” as a permanent placeholder for personal responsibility. Nothing makes this clearer than the fact that people who weigh more than 350 pounds eat for free.

Walking around in a doctor’s suit and hiring big-busted waitresses to doll up in nurse outfits, Basso straps a hospital bracelet on each patron before giving them a “prescription.” For the mathematically challenged, the single bypass is one burger, double is two, etc. The ambulance parked out front won’t actually take you anywhere if your arteries clog. Like the waitresses, it is a prop. Ask for diet soda and hear laughter. Obviously, cigarettes are available.

While Basso is not interested in becoming a chain a la Hooters or the Hard Rock Café, he dreams of expanding to ten cities, a challenge considering that he dive bombed in two others already. Nevertheless, I found it interesting that he chose Amsterdam as a possible location. I remember walking through the tourist sections of that city and thinking how poorly we sometimes define “freedom.” Basso’s insistence that his restaurant should be a treated as a “treat” does nothing for educating people on how what we put into our bodies affects us—the man refuses to put lettuce on his burgers, for fear that something “healthy” slips inside the intestines he’s intent on busting. The only green that maneuvers into the Heart Attack Grill ends up in Basso’s billfold.

If controversy is what Basso is courting, controversy he shall receive. There’s an old sentiment that what you create in this world is what you leave with, which does not hold a lot of promise for this man or his establishment. In a country overburdened with medical debt, food deserts and little public education concerning food issues, there is nothing cute about such a restaurant. It’s plain and simply irresponsible, and when the chuckles about the shock of the menu wear thin, little else remains except more pain and suffering.

True or false: Salads are the healthiest item on a restaurant menu. Before you go right for true, keep in mind that chefs are aiming to make their food flavorful and exciting, not necessarily low in calories or fat. You'd be shocked to learn how quickly you can pack on the pounds after eating a few salads. Some contain well over 1,000 calories! But we've got your back -- here are some healthy options at the nation's most popular sit-down restaurants, as well as some tips on how to order a slender salad wherever you go.

True or false: Salads are the healthiest item on a restaurant menu. Before you go right for true, keep in mind that chefs are aiming to make their food flavorful and exciting, not necessarily low in calories or fat. You’d be shocked to learn how quickly you can pack on the pounds after eating a few salads. Some contain well over 1,000 calories! But we’ve got your back — here are some healthy options at the nation’s most popular sit-down restaurants, as well as some tips on how to order a slender salad wherever you go.

California Pizza Kitchen

Don’t let the name mislead you into thinking it’s all about the carbs. You can choose from many delicious salads at CPK as well. Check out their new Roasted Vegetable Salad with roasted artichoke hearts, asparagus, eggplant and sun-dried tomatoes. Since it’s not organic, order it without the peppers and corn to keep it lower in pesticides. A half salad without chicken or seafood contains less than 300 calories (fat content not disclosed).

Olive Garden

Skip the pasta (no matter how tempting) and enjoy a Garden-Fresh Salad with only 350 calories and 26 grams of fat. Order it sans croutons and it drops down to 260/20. Best part? There are unlimited refills on this salad, so you can get more if you’re not not satisfied by the time you reach the bottom of the plate.

P.F. Chang’s

It might not have occurred to you to get a salad at this Asian chain, but next time you go, give the Asian Shrimp Salad a try (order without shrimp if you’re vegetarian). It contains refreshing bites of watermelon and has 425 calories and 33 grams of fat when all the dressing is on (keep in mind one salad is two servings).

Unfortunately you’ll have a tough time staying slender if you eat here too often, but your best bet is surprisingly the Shrimp Caesar Salad, ringing in at 564 calories and 41 grams of fat. Skip the croutons and ask for the dressing on the side to reduce the count even further.

You may be disturbed to hear that Men’s Health once called this establishment the “Worst Restaurant in America” due to their lack of healthy options. Perhaps that explains why the Factory just added a new section to their menu called SkinnyLicious, which includes 40 items under 600 calories such as Fresh Vegetable Salad, Pear & Endive Salad and Factory Chopped Salad. However, they’re still hiding the nutrition facts on their website…

How to make any salad healthy at any restaurant:

Choose a light or fat-free dressing like a vinaigrette. Dairy-free options tend to be lower in calories and contain no cholesterol, where as ranch, blue cheese, caesar, french and thousand island dressings can be quite destructive.

Ask for the dressing on the side and only add enough to flavor your salad (don’t drown it!).

Skip the cheese and egg toppings.

Nuts and avocado are healthy but calorie dense, so have them in moderation. Sunflower seeds are a nice alternative.

Chickpeas are an excellent source of plant-based protein and are delicious in salads.

If you want to top a salad with meat or seafood, look for lean and grilled or baked options, not fried or breaded. Keep in mind this choice will add at least 100 calories.

Cheesecake is one of the richest, most fatty desserts in the world. You wouldn’t expect a restaurant chain that named itself after cheesecake to be high on the healthy list, but some of the menu items at the national chain The Cheesecake Factory are downright ridiculous. Americans flock to this mainstream eating place to indulge, and with the following food choices on their menu, The Cheesecake Factory isn’t pulling any punches.

Cheesecake is one of the richest, most fatty desserts in the world. You wouldn’t expect a restaurant chain that named itself after cheesecake to be high on the healthy list, but some of the menu items at the national chain The Cheesecake Factory are downright ridiculous. Americans flock to this mainstream eating place to indulge, and with the following food choices on their menu, The Cheesecake Factory isn’t pulling any punches.

Remember, the recommended daily intake for a normal person is 2,000 calories, 20 grams of saturated fat and 2300 milligrams of sodium. Many of these Cheesecake Factory menu items beat that amount in a single dinner dish:

Sweet Corn Tamale Cakes – This appetizer sounds harmless enough, but the three small tamale cakes covered with sour cream and avocado also serve up a whopping 1,500 calories, 1,380 mg of sodium and 50 grams of saturated fat. That’s 500 calories for each tamale cake – and you haven’t even ordered your meal yet!

Fried Macaroni and Cheese – The Cheesecake Factory’s Macaroni and Cheese is already a belt-buster at 1,310 calories for a SIDE DISH. Fry it up as an appetizer and you’re eating 1,530 calories, 1,760 mg of sodium and 63 grams of saturated fat! Dip it in ranch dressing for added belly bulge.

“Weight Management” Asian Chicken Salad – Nevermind the fact that the title of this dish is embarrassing to speak aloud much less to order, this salad – while low in calories and saturated fat – still contains an enormous 2,600 milligrams of sodium, 600 more than the recommended daily intake. You may be managing your weight, but your blood pressure will be through the roof.

Caesar Salad with Chicken – Salad is healthy, right? Not with a pile of dressing, cheese and croutons on top. This dinner salad weighs in at 1,510 calories – almost three times as many calories as a Big Mac! Even the “small” lunch Caesar Salad with chicken packs 980 calories!

Beer Battered Fish & Chips – Can you consume all your recommended daily calories in one dish? You can if it’s The Cheesecake Factory’s Beer Battered Fish and Chips, which will knock you out with a gigantic 2,260 calories as well as 68 grams of saturated fat and 2,870 milligrams of sodium. Wash it down with a glass or two of ale and get serious about growing that beer belly.

Pasta Carbonara with Chicken – The calorie count on this creamy pasta dish will make you gasp (2,290), but the real kicker is the saturated fat – 81 grams. This is FOUR TIMES the recommended daily allowance for saturated fat in one dish – hope you like your arteries clogged.

Beef Ribs – Beef has gotten a bad name in the health food world, and with this Cheesecake Factory dish, it’s easy to see why. Served with French fries AND fried onion strings, the Beef Rib dinner delivers scale-tipping numbers in every area: 2,310 calories, 74 grams of saturated fat and 1,610 milligrams of sodium.

Spicy Cashew Chicken – This Mandarin-style dish is no slouch in the calorie department, holding a massive 1,810 calories, but the most shocking item is the level of sodium in this specialty dish: 4,450 milligrams, almost twice the suggested daily intake.

Adam’s Peanut Butter Cup Fudge Ripple Cheesecake – One little slice of cheesecake couldn’t hurt, could it? Piled with fudge and peanut butter, this popular dessert packs a hefty 1,330 calories per slice as well as 40 grams of saturated fat. Hope you didn’t eat any actual dinner.

Chocolate Tower Truffle Cake – This monstrosity makes a slice of cheesecake look like a dieter’s food. Order this for dessert and you will eat another 1,680 calories and 49 grams of saturated fat. Might want to hold the “a la mode” and instead sign up for a gym membership.

So, it seems The Cheesecake Factory got wind of their overt ridiculousness and has just introduced a new “SkinnyLicious™” addition to their menu. They say of the 50 or so additions, “The SkinnyLicious™ menu offers calorie-conscious guests even more choices with signature rich taste.” Well, we’ll see about that… but we do welcome the addition of a veggie burger and a couple other vegetarian options.

Few things are more intimate, more pleasurable and more necessary than eating. All of life does it; the universe does it; and perhaps whatever is beyond the infinite does it as well. But only in the Western world will you hear the term "emotional eating"—an affliction guaranteed to exist where indulgence and greed are as common as going back for seconds. Paradigm shifts don't always happen overnight, and neither do global changes in food consciousness, but looking at Café Gratitude's success offers a glimpse at another possible destiny for humans—and our food.

Few things are more intimate, more pleasurable and more necessary than eating. All of life does it; the universe does it; and perhaps whatever is beyond the infinite does it as well. But only in the Western world will you hear the term “emotional eating”—an affliction guaranteed to exist where indulgence and greed are as common as going back for seconds. Paradigm shifts don’t always happen overnight, and neither do global changes in food consciousness, but looking at Café Gratitude’s success offers a glimpse at another possible destiny for humans—and our food.

When the San Francisco based operation (now with 6 locations and counting) opened it’s first cafe in the Mission District, the intention was for it to be a lure—a way to draw people in to play the board game developed by founders Matthew and Terces Englehart, says son and manager of the recently opened Los Angeles Larchmont location, Ryland Engelhart, 31. Transformed by walking the seekers path and studying many realms of the spirit world, the Engleharts felt that even though Americans have so much, they often take it for granted, and even harbor resentment to the world around them.

People loved the vibe of the cozy restaurant with the Abounding River board games built into the tables and the affirmations (more on those later). But more than anything, they loved the food, which became the real game-changer in the game-board operation and a means to empowering the mobs of happy customers throughout the Bay area.

What does serving food with unconditional love and gratitude mean? Certainly it’s open to interpretation, but when inspirations are everywhere, especially the menu, the subtle invitations to be more mindful—not just about your food, but your entire life—can’t be ignored. Cafe Gratitude’s incredible, all organic focus on locally grown-ingredients in their unique vegan dishes doesn’t hurt either. Unrivaled food quality is at the core of their success as well as the way in which they offer you a number of affirmations. Instead of soup, you might order “I am Thankful” or an enchilada “I am Elated,” and trust me, it’s important not to miss out on “I am Devoted,” the so incredibly delicious coconut cream pie you’d be shocked to learn there are only several ingredients, and all of them good for you (“I am Totally Serious!”).

But, does it really work?

So you plop down for a quick lunch of “I am Dazzling” (a most heavenly Caesar salad) and “I am Extraordinary” (a BLT that goes beyond extraordinary), but can it really change our Standard American Obsessions with food, our wonky, moody sense of self and instead leave us feeling gratitude? And grateful for what, exactly? “Gratitude is the best sauce,” urges Englehart. “When you’re in a good space and eating with enjoyment, you most definitely align yourself with an appreciation to all that’s gone into your food.” We so often eat with “expectations, discernment and resistance,” he says. “We’re very attached to our food being a certain way.” By merely calling it what it could become—as in the very best possible part of yourself (“I am Super” Dark Chocolate Nugget?)—you can transform that experience into one of joy and love, which can effect other areas of your life as well. “Life is a picture of your mind,” says Engelhardt, “where you have your attention creates your experience, and when keeping attention on gratitude we can have a truly full life.”

Remember when you were little and you used to collect sand and shells from the beach? Ok, we actually still do that but now we’re adding one more thing to our beach comber list: seawater. Why you ask … because the newest culinary trend is cooking with salt water.

Remember when you were little and you used to collect sand and shells from the beach? Ok, we actually still do that but now we’re adding one more thing to our beach comber list: seawater. Why you ask … because the newest culinary trend is cooking with salt water.

This salty H2O is used both as an ingredient and as a way of cooking. Many chefs are boiling shellfish like mussels, clams, lobsters, crabs, and shrimp in it to preserve its natural taste. Even everyday items like pasta, potatoes, veggies, and chicken are getting boiled in seawater and some chefs use it as an ingredient in soups, sauces, and dressings for that fresh-from-the-ocean taste.

Not only does the special ingredient add amazing flavor, but seawater and sea salt have many health benefits. Since your food will be seasoned naturally with salt water, there is no need for additional salt and little need for extra spices which will cut back on your salt intake. Sea salt is also processed naturally through the evaporation of seawater which leaves behind minerals that are often removed during the lengthy production used to make table salt.

Even chefs that aren’t close to the ocean aren’t letting that stop them. Some are importing the water and one company, Acquamara has boxed it up (yes, like boxed water) and is selling it for $6/3 liters. If you’re lucky enough to have access to the ocean, make sure you filter the water before using it to remove sand and dirt and make sure the water is tested regularly and free of toxins.

One word comes to mind when someone mentions airplane food: blech! Thankfully most airlines have cut back on serving meals so more travelers are picking up food to take with them on the plane. Up until now, most of those food options consisted of fast food and whatever Starbucks has wrapped up. Now New Yorkers and travelers alike can take a gourmet taste of the Big Apple when traveling out of La Guardia thanks to their new upscale eateries that serve natural, local, and organic grub.

One word comes to mind when someone mentions airplane food: blech! Thankfully most airlines have cut back on serving meals so more travelers are picking up food to take with them on the plane. Up until now, most of those food options consisted of fast food and whatever Starbucks has wrapped up. Now New Yorkers and travelers alike can take a gourmet taste of the Big Apple when traveling out of La Guardia thanks to their new upscale eateries that serve natural, local, and organic grub.

Angelina’s Metro Market serves organic, natural food like pasta and salads with over 30 toppings to choose from as well as pastries, bagels, muffins, sandwiches, fruits, veggies, cheese, yogurts, and more. Plus, array of over 120 organic beverages is a thing of beauty.

For those who need some alcohol before, after, or in between flights, there is Wibar. You can peruse the wine list curated by New York restaurateur and wine aficionado Chris Cannon (the wine visionary behind Alto, Convivio, and Marea), which features a wide range of wines from all over the globe including local selections. The beer list was selected by Garrett Oliver, brewmaster of the Brooklyn Brewery and author of The Brewmaster’s Table, and features local favorites and hand-picked beers from around the world.

Get a local taste at Bar Brace with locally, homemade Paninis and bruschetta from Jason Denton – the guy behind Lupa and Inoteca. You can also get your NY pizza grub on at Crust with locally made to-die-for crust from NY baking legend Jim Lahey.

For after dinner sipping, turn to World Bean for their micro-roasted fair-trade beans. Choose from an expansive menu of coffee, espresso, and tea.

If you don’t have time to sit down at one of the above places, run through the gourmet food hall for a quick fuel up. Craving a traditional NY Jewish deli? Harry’s Deli serves up amazing sandwiches and Jewish favorites like matzo ball soup and knishes. A majority of the ingredients come from local vendors like Russ & Daughters, Yonah Schimmel’s Knish Bakery, and Eli Zabar. There is also Cibo Express Gourmet Markets with pre-packaged goodies including organic, vegan, Kosher, all-natural, no-sugar, gluten-free, and heart healthy options.

If you’re like us, a meal’s not a meal without a piece of organic, grass-fed meat. Hey, it’s how we were raised. But, in an effort to be more animal and planet friendly, we’re weaning ourselves off of it … slowly.

If you’re like us, a meal’s not a meal without a piece of organic, grass-fed meat. Hey, it’s how we were raised. But, in an effort to be more animal and planet friendly, we’re weaning ourselves off of it … slowly.

These days, non-organic meat can be loaded with hormones, antibiotics, growth stimulants, GMOs, and additives and can cause heart disease, obesity, cancer, and other illnesses. As far as the planet goes, livestock emits more greenhouse gases than all the cars, trucks, SUVs, planes, and ships in the world combined … seriously! So, in an effort to reduce meat consumption by 15%, the Meatless Monday campaign was born. It’s all about baby steps.

By just going meat-free and having a pasta or veggie dish for dinner (see our fave recipes), you’ll help reduce emissions. For example, if everyone in the US had one meat-free night each week, it would mean the energy equivalent of using 12 billion fewer gallons of gasoline each year. On a more personal scale, for every 2.2 pounds of beef you don’t eat, you’ll reduce the same amount of carbon dioxide that it takes to drive a car 155 miles.

Even restaurants and rock star (ahem, Paul McCartney) are getting in on the action. Super star chefs like Mario Batali, Joe Bastianich, Lidia Bastianich, John Fraser, and April Bloomfield are at the helm of this movement offering meatless specials every Monday. Check out our top 9 favorite spots for going meat-free every Monday in New York City.

]]>http://www.organicauthority.com/foodie-buzz/meatless-mondays-9-spots-in-nyc-to-get-your-veg-on.html/feed/0Restaurant Review: Tony’s Darts Awayhttp://www.organicauthority.com/foodie-buzz/restaurant-review-tonys-darts-away.html
http://www.organicauthority.com/foodie-buzz/restaurant-review-tonys-darts-away.html#commentsFri, 20 Aug 2010 06:41:12 +0000http://www.organicauthority.com/s1-foodie-buzz/c4-foodie-buzz/restaurant-review-tonys-darts-away/Tony's Darts Away, in Burbank, California, was first founded in 1978, aspiring to nothing more than a place for locals to come grab a beer and play some darts. This year it came under new ownership and though the layout stayed the same, there are quite a few subtle, earth-friendly differences now. There's an emphasis on recycling – the menu boards were fashioned out of pieces of wall left over after the refurbishment, for example – the food is something people might get in their car for, and the beer list is very carefully curated.

Tony’s Darts Away, in Burbank, California, was first founded in 1978, aspiring to nothing more than a place for locals to come grab a beer and play some darts. This year it came under new ownership and though the layout stayed the same, there are quite a few subtle, earth-friendly differences now. There’s an emphasis on recycling – the menu boards were fashioned out of pieces of wall left over after the refurbishment, for example – the food is something people might get in their car for, and the beer list is very carefully curated.

The sausages are high quality, as are the accoutrements, making any combination an almost sure-fire winner. (Four toppings are included in the price.) The chicken sausage with fennel and asiago is simple and tasty with aioli and blue cheese crumbles, while the pork Andouille with mayo, brown mustard, sharp cheddar and apple slaw is practically a work of art. A fork-requiring work of art, sure – but very much worth the trouble.

The small menu is one of the more conscientious I’ve ever seen. The produce, sausages and bread are all sourced within California, as close to Burbank as possible. But taste is never sacrificed: Tony couldn’t find a vegan cheese product made in the U.S. that was both sold wholesale and delicious, so he went with a Canadian purveyor. He is a vegan, but happily offers meat and dairy, believing diet to be a personal decision: he just wants to sell good food.

The beer list is quite extensive, and entirely Californian. For beer-lovers who couldn’t possible make a decision between the dozens of artisanal choices, a tasting flight is available: four small glasses for $8, served on a custom-made plank. Try an IPA, a witbier, a Russian stout, and a brown ale, all fresh from the draft: there are no bottles used at Tony’s, in an environmental initiative aimed at eliminating glass waste from the bar. The no-bottle rule applies to the wine as well, which makes for a small, but interesting, wine list.

There are no desserts here, but there are sodas on tap, made by a home brewer who makes deliveries in his vintage VW Bug. It’s a very homey setup, as is everything at Tony’s. Beer aficionados come from all over Southern California to check out the brews, but it’s a comfortable scene, where indulging in sweet potato fries with maple-chipotle glaze and crushed almonds (some call them “candy fries”) and playing a few games of Connect Four, is the order of the day.

California is generally seen as a place full of good food: after all, just about anything can be grown successfully somewhere in this huge state. However, excellent restaurants tend to congregate in specific areas like Los Angeles, San Francisco and Napa. In the past, Orange County has not been part of the fine-dining elite. But restaurants such as Pizzeria Ortica in Costa Mesa are doing their part to bring Orange County eating up to speed.

California is generally seen as a place full of good food: after all, just about anything can be grown successfully somewhere in this huge state. However, excellent restaurants tend to congregate in specific areas like Los Angeles, San Francisco and Napa. In the past, Orange County has not been part of the fine-dining elite. But restaurants such as Pizzeria Ortica in Costa Mesa are doing their part to bring Orange County eating up to speed.

Though owned by the fairly famous chef David Myers, Pizzeria Ortica’s kitchens are run day-by-day by chef de cuisine Justin Miller. He drives once or twice a week to Rancho Sante Fe to visit Chino Farms, a sustainable, family-owned 50-acre plot of different fruits and vegetables. It’s a bit more of a drive from Costa Mesa than the more famous (and chef-friendly) Santa Monica Farmers’ Market would be, but it provides Miller’s favorite produce. “The products taste ten times better than the stuff from your local supermarket – it really opened my eyes the first time I had a Chino strawberry. Besides the taste, I also like knowing that I’m not feeding people chemicals on their vegetables. And everyone there is so friendly, and very passionate about food.”

Though Miller would like to shop exclusively at Chino Farms (and have items like baby broccolini on the menu throughout its whole season), demand is not yet meeting the higher prices of organic, artisanal produce. Instead, Ortica offers a special farm menu with a dozen or so dishes highlighting the fresh, local fruits and vegetables.

The house-cured bresaola (lean, dried beef), served with a mustard vinaigrette and Chino Farms vegetables like kohlrabi, cucumber pickles and various radishes, is a fun, crunch-filled starter. Even more enjoyable is the bread salad with heirloom tomatoes, cucumber and garnishes such as green onions and pea shoots in a simple dressing. It’s so light and so perfectly highlights the taste of in-season vegetables that one might take this shareable plate all for themselves.

Dishes that aren’t specifically on the farm menu also hit some high notes. The pappardelle with lamb, sheep ricotta and a dusting of mint is perfection. The pizza here is crispy and chewy, closest in style to a Neapolitan pizza but with more toppings than are usually offered on traditional Italian pizza: guanciale, ricotta, scallions and fennel pollen make a nice combination – though, strange as this sounds, some bites tasted not-unpleasantly of Cheetos (a sense memory from before our organic days, of course).

The chocolate budino (which is more or less the Italian word for pudding) is nearly heavenly, with a slightly bitter chocolate paired with custard. When Ortica has them, the budino comes topped with Chino Farms strawberries: perfect tiny candy bites. Surely no one would judge if you were to lick the jar it comes in: despite the elegant food, it’s a casual place where the servers are uniformed in khakis and brown Converse shoes. Enjoy accordingly.

Honey nettles and wild flowers for dinner? Exotic, but it doesn't sound very filling.

The BBC has the scoop on a hot British restaurant where the star chef Sat Bains ordered an employee to use her foraging skills to expand the kitchen's repertoire. Rosy garlic and kitchen honey nettles grow just a few feet away from the restaurant, so picking them seemed natural to Nanna Vestergard, a kitchen worker. Talk about local!

Vestergard learned how to forage in her native country of Denmark. Don't try this at home! You shouldn't try your luck at foraging without doing serious research. Vestergard warns that unless you're 100% sure, "you shouldn't be picking anything at all." Another basic rule is "if it tastes really horrible, usually it isn't good for you."

If foraging isn't your thing, you might want to try gardening, instead. Learn how to create a kitchen garden for free. You'll know what all the plants are (and that's it's safe to eat them) and you won't have to worry about big wig British chefs taking the fruit you had your eye on.

Honey nettles and wild flowers for dinner? Exotic, but it doesn’t sound very filling.

The BBC has the scoop on a hot British restaurant where the star chef Sat Bains ordered an employee to use her foraging skills to expand the kitchen’s repertoire. Rosy garlic and kitchen honey nettles grow just a few feet away from the restaurant, so picking them seemed natural to Nanna Vestergard, a kitchen worker. Talk about local!

Vestergard learned how to forage in her native country of Denmark. Don’t try this at home! You shouldn’t try your luck at foraging without doing serious research. Vestergard warns that unless you’re 100% sure, “you shouldn’t be picking anything at all.” Another basic rule is “if it tastes really horrible, usually it isn’t good for you.”

If foraging isn’t your thing, you might want to try gardening, instead. Learn how to create a kitchen garden for free. You’ll know what all the plants are (and that’s it’s safe to eat them) and you won’t have to worry about big wig British chefs taking the fruit you had your eye on.

Welcome to a magical place where grab and go, decadent comfort food blissfully coexists with super high nutrition and globally good underpinnings…The Veggie Grill’s got it all.

“Our overarching purpose is to show people how delicious and enjoyable plant-based food can be when prepared the right way,” says T.K. Pillan, one of The Veggie Grill’s owners. Goodbye bland tofu, uninspired bean sprouts…hello Chipotle BBQ, Grillin’ Chickin’ and Carne Asada sandwiches…all of which are made from 100% plant-based, veggie protein blends.

By using its signature marinades and sauces, The Veggie Grill converts super nutritious plant-based proteins patties (which in their base form, are pretty much flavorless) into familiar and yummy all-American comfort food.

Another amazing side effect? No bloating or sleepiness, as you might feel after a guilty indulgence in ‘conventional’ fast foods. What you eat affects your vitality, and The Veggie Grill is on the right side of your energy and nutritional levels.

Eco Bite The Veggie Grill takes a decidedly non-preachy approach to their vegan comfort food…but Pillan adds that 100% plant-based food is as sustainable as you can get.

The huge carbon foot print of cattle and other animals raised for food has a greater impact on the planet than even transportation, a little known fact.

“Meat is simply an inefficient use of the planet,” says Pillan, citing Brazilian rain forests that are currently being cleared to make room for raised-for-meat cattle grazing. You can get much more from land – and for people – by growing plant-based food versus animals raised for food.

Sourcing wise, The Veggie Grill strives for local and organic whenever possible, especially when it comes to produce.

Welcome to a magical place where grab and go, decadent comfort food blissfully coexists with super high nutrition and globally good underpinnings…The Veggie Grill’s got it all.

“Our overarching purpose is to show people how delicious and enjoyable plant-based food can be when prepared the right way,” says T.K. Pillan, one of The Veggie Grill’s owners. Goodbye bland tofu, uninspired bean sprouts…hello Chipotle BBQ, Grillin’ Chickin’ and Carne Asada sandwiches…all of which are made from 100% plant-based, veggie protein blends.

By using its signature marinades and sauces, The Veggie Grill converts super nutritious plant-based proteins patties (which in their base form, are pretty much flavorless) into familiar and yummy all-American comfort food.

Another amazing side effect? No bloating or sleepiness, as you might feel after a guilty indulgence in ‘conventional’ fast foods. What you eat affects your vitality, and The Veggie Grill is on the right side of your energy and nutritional levels.

Eco Bite The Veggie Grill takes a decidedly non-preachy approach to their vegan comfort food…but Pillan adds that 100% plant-based food is as sustainable as you can get.

The huge carbon foot print of cattle and other animals raised for food has a greater impact on the planet than even transportation, a little known fact.

“Meat is simply an inefficient use of the planet,” says Pillan, citing Brazilian rain forests that are currently being cleared to make room for raised-for-meat cattle grazing. You can get much more from land – and for people – by growing plant-based food versus animals raised for food.

Sourcing wise, The Veggie Grill strives for local and organic whenever possible, especially when it comes to produce.